Almond Torte
Ingredients
- 1½ cups Almond Flour
- ¾ cup confectioners' sugar
- 4 large eggs
- 1 Tablespoon Sonoma Syrup Vanilla Bean Extract "Crush"
- 2 teaspoons Sonoma Syrup Almond Extract
- ¼ teaspoon salt
- Vanilla Bean Whipped cream, for serving (optional)
Instructions
- Preheat oven to 325 degrees. Cut a piece of wax or parchment paper to fit the bottom of an 8-inch round cake pan. Coat pan with nonstick spray, place prepared paper round in bottom of pan, and spray paper. Coat with almond flour.
- In the bowl of an electric mixer fitted with the whisk attachment, beat eggs with sugar and salt until thick and increased in volume, about 5 minutes. Beat in almond and vanilla extract. In three additions, gently fold in almond flour.
- Evenly spread batter into prepared pan, tapping pan on counter to expel large air bubbles. Bake until golden brown and firm in center, 35-40 minutes; cool completely in pan. Invert onto serving plate, and remove wax or parchment paper.
